Avocado. Fries. Is there even anything better?
No. The answer is no.
If you are like me and are obsessed with creamy, dreamy avocado then this recipe is for you. It combines two of my favorite things: avocados and fries. French fries are my weakness. If I had to choose between french fries and ice cream, I would choose the fries. While I don't eat fries too often, I do indulge on them from time to time. Obviously, this recipe for avocado fries is completely different from traditional french fries but it gives you that same savory feel while providing wholesome nourishment.
Do you think it sounds crazy to bake avocados? Until somewhat recently I had never ever thought about baking avocados. The thought of hot or warm avocado sounded awful. Avocados are meant for cold things...like guacamole, topping on veggie burgers, or even chocolate avocado mousse. Never hot things - right? After seeing a few recipes for baked avocado fries on different blogs, I started warming up to the idea (literally).
Let me break it down for you. Creamy inside + crispy outside + easy to make + healthy fats + good for you = simply wonderful.
Moral of the story is that baked avocado fries are basically my new favorite thing.
I love dipping these bad boys in ketchup or just enjoying them plain. I have seen some recipes for creamy cilantro based dipping sauces that I am itching to try. Maybe for a future blog post? :)
Crispy Baked Avocado Fries
- 2 large avocados, sliced
- 2/3 cup cornmeal
- 2 Tbsp nutritional yeast
- a pinch of salt and pepper
- 1/4 cup unflavored non-dairy milk
- 1 Tbsp Dijon mustard
- 1 Tbsp Bragg's aminos (or tamari)
- 1 tsp maple syrup
- Preheat the oven to 400 degrees (F). Prepare your baking pan by applying a thin layer of coconut oil to the pan.
- Cut the avocados into slices 1/4 - 1/2 inches thick.
- In a small bowl, mix together the cornmeal, nutritional yeast, salt, and pepper.
- In another small bowl, mix together the milk, mustard, Bragg's, and maple syrup.
- Individually dip each avocado piece into the liquid mixture, then roll in the cornmeal mixture until completely coated.
- Place all of the coated avocado pieces onto the prepared baking pan and bake for 15-20 minutes until the edges are golden brown. Top with additional salt and pepper to taste (optional).
As a completely random and out of place side note to this blog post...how annoying is it that it gets dark outside so early?! I know it happens every year and I should be used to it by now but I just have a real problem with it getting dark before 4:30pm. Not only because it feels late so early, but it is SO hard to catch the light to take somewhat decent food photos. This getting dark at 4:30pm business is not very conducive to my work and blog schedule...how rude, mother nature. #foodbloggerprobs.